Medu Vada with cream cheese
- 1 cupUrad dal
- 1 tbsp finely choppedGreen chillies
- 4-5Black Peppercorns
- 8Curry leaves
- 1 tsp GratedGinger
- 1/4th tspSalt
- For deep-fryingOil
- 100 gDlecta Cream Cheese
- 2 Finely ChoppedGreen Chillies
- SaltTo taste
Wash and soak the urad dal in enough water overnight.
Drain and blend with green chillies, black pepper, curry leaves , ginger and salt into a smooth batter, add little water if needed.
With a wet hand, take a portion of the mixture in your hand and make a hole in the centre with your thumb.
Heat oil in a kadhai, upturn your hand and drop the Vada in oil.
Deep fry the vada till both sides turn light golden brown in colour. Do not make it dark. The colour should resemble bagels.
Repeat with the remaining batter.
Soften the cream cheese with a hand blender and mix in chopped green chillies and salt.
Slit the medu vada into two and spread cream cheese in the centre and serve.